Do you like a classic wedge salad? Then you’ll love this Tortellini with Steak and Blue Cheese!
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There was a time when I didn’t like blue cheese. My Dad loves to go to a good steakhouse, and we had our favorite places in Baton Rouge, Atlanta and now Saratoga Springs. I’d often start dinner with a wedge salad, but I’d request no blue cheese. And I’d usually request 1000 Island dressing if they had it. Laura used to cringe at the thought as she pointed out that the price of a wedge salad is often due to the blue cheese…and I was just leaving it off. (Soon after, she started asking me to have the blue cheese on the side. She’d then steal it once it arrived.)
Then my taste buds changed. (Taste buds supposedly change every 7 years.) And now I love blue cheese. And I no longer request the blue cheese to be left off of my wedge salads. So with that classic wedge salad in mind, I set out to create a fun dinner for us. Except I used tortellini pasta instead of lettuce, and then I topped the salad with a couple slices of grilled ribeye steak. Because if there’s one way to improve upon a classic wedge salad, it’s adding grilled steak to the mix! The result was this Tortellini with Steak and Blue Cheese, and this recipe is a keeper!
For this ribeye steak, I chose to go with a classic marinade. Soy sauce, olive oil, lemon juice and Worcestershire sauce. Add in some herbs for good measure, and you’ve got one good marinade. I used to always marinate steaks, but now I go back and forth between marinating and using a dry rub. (This porcini mushroom rub is definitely one of our favorites!) Both methods are delicious. I just like to mix it up occasionally. And this Tortellini with Steak and Blue Cheese turned out to be a quite tasty meal!
Are you a fan of blue cheese and wedge salads? If so, give this Tortellini with Steak and Blue Cheese a shot! (And if you’re not a fan of blue cheese, then can I have yours?)
Tortellini with Steak and Blue Cheese
For the Pasta
For the Pasta
- Cook the tortellini according to the package instructions; rinse, drain and set aside. (Tip: Toss the pasta in 1-2 Tbsp of milk to prevent it from sticking together once rinsed.)
For the Steak
- Using a small bowl, add all marinade ingredients (soy sauce, olive oil, lemon juice, Worcestershire sauce, dried basil, dried parsley, garlic powder and pepper).
- Place steaks in a small baking dish. Pour marinade on top, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 8 hours.
- Preheat grill to high heat.
- Grill steaks for 3-4 minutes per side (medium-rare to medium). Turn gas off (or close grill air vents) and continue grilling until steaks reach desired doneness (~4-8 more minutes depending on thickness of steaks).
- Transfer steaks to cutting board and let stand for 5 minutes.
- Slice steaks against the grain.
- Divide pasta evenly onto plates and top with tomatoes, red onion, blue cheese, bacon and sliced ribeye steaks. Garnish with green onions and blue cheese dressing before serving.